Category
Vegetable-Based Recipes
This Albondigas Soup has been described as the national soup of Mexico–its name comes from the Spanish word for the savory meatballs that float in a flavorful vegetable-rich broth. It makes a great one-dish meal and can easily be doubled or tripled to serve a crowd.
Ingredients
For the meatballs:
- 1 pound ground beef (or ground pork, or a combination of the two)
- 1/2 cup cooked rice
- 1/4 cup grated onion
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 egg
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For the soup:
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 can (14 1/2 ounces) diced tomatoes with their juice (or 2 large fresh tomatoes, diced)
- 2 1/4 ounces Glace de Poulet Gold® dissolved in 6 cups hot water
- Salt and ground black pepper
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
Methods/Steps
- In a bowl, combine all the meatball ingredients. Form the mixture into 1-inch balls and set aside.
- Warm the vegetable oil in a soup pot over medium heat. Add the onion and sauté until it is translucent, about 5 minutes. Add the carrots and celery and cook 5 minutes. Add the garlic, zucchini, and tomatoes, and cook 5 minutes more.
- Stir in the diluted Glace de Poulet Gold®, and bring the mixture to a boil. Carefully add the meatballs, reduce the heat to medium-low, and simmer until the meatballs are cooked through, about 40-50 minutes.
- Season to taste with salt and pepper. Serve the soup in warmed bowls garnished with the chopped cilantro and mint.
Albondigas Soup Recipe Video